Ad-Lib Turkey Cassoulet Recipe (2024)

FAQs

Should cassoulet be cooked covered or uncovered? ›

The cassoulet needs to bake uncovered to develop a crisp crust. Baking sheets All of the ingredients for a cassoulet are cooked before being combined and baked again. The meat can be cooked in any number of ways; here, the pork and lamb stew meat is roasted on rimmed baking sheets so that it browns.

Toulouse sausage is deliciously grilled over hardwoods, gently roasted in a 180°C oven, and, of course, in cassoulet and other winter soups. The Toulouse Sausage is offered in a variety of tastes in France. The main ingredients, however, are pork, red wine, and garlic.

Originating in the South of France, cassoulet is a profoundly hearty peasant dish that typically includes white beans, duck (or goose) confit, and sausage, through specific preparations vary from town to town. It also is supposed to take a couple of days to put together, as the flavors of the meat develop slowly.

You can serve cassoulet on its own with a salad and bread on the side, but it's traditional to accompany it with something colorful . . . usually greens of some sort. If you're looking for a great meal to prepare for the colder weather, try making a cassoulet.

Part of what makes cassoulet so special is the golden brown crust that forms on top of the stew near the end of the process. But when asked what forms this crust, most home cooks would probably give the wrong answer.

Andouillette (French pronunciation: [ɑ̃dujɛt]) is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings.

All the ingredients for a good cassoulet can be found in most grocery stores. Purists will argue that you need to find real tarbais beans but I have found white kidney beans work just as well.

If you like cassoulet, you'll love fabada. It's leaner, smokier, and—crucially—takes a fraction of the time to prepare.

One recipe that comes to mind though is the lièvre à la royale, which is notoriously long and complicated, and still viewed as a good test for amateur and even professional cooks to show their advanced skills.

What is the English word for cassoulet? ›

cassoulet in American English

(ˌkæsəˈlei, French kasuːˈle) noun. a white-bean stew of French origin, often containing pork, mutton, garlic sausage, and preserved goose or duck.

Nestle sausage into cassoulet and bake, uncovered, 30 minutes more. Let stand 10 minutes. Gently stir beans, mashing some with back of spoon, to thicken broth before serving.

There are three types of cassoulet – the Holy Trinity. There's the 'Father' (pork and goose), the 'Son' (mutton and partridge), and the 'Holy Ghost' (sausage, mutton, and duck).

Cassoulet, a hearty slow-simmered stew of sausage, confit (typically duck), pork, and white beans, is one of the great hallmarks of French country cuisine. The best versions are cooked for hours until the beans and meat meld into a dish of luxuriant, velvety richness.

Layer cassoulet.

It goes like this: one-third of ragout mixture, half of the sausage and duck meat, another third of the ragout mixture, remaining sausages and duck meat, then remaining ragout mixture. Sprinkle most—but not all! —of the breadcrumbs on top. Get the juices flowing.

In general, you'll want to bake a casserole covered with aluminum foil for most of the cooking time. Covering the casserole helps lock in moisture and prevents it from drying out. If you don't cover the casserole or uncover it too soon, the casserole will dry out.

Cooking TIp

Use a tight-fitting lid and keep it on while stewing to prevent moisture and heat loss, which can impact cooking time.

Covering a casserole helps the dish cook evenly, stay moist, and prevents burning. Uncovering helps with browning, crisping and allowing for steam to release.

It's baked and served in a deep, handmade earthenware vessel called a cassole, with traditional sloping sides.